BRC Global Standard - Food |
Evaluation Report |
OVERVOEW OF PERFORMANCE AGINST THE STANDARD |
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| Section of Standard |
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| HACCP system: |
The DAMCO HACCP study is based on Codex principles and meets the requirements of the BRC standard. A trained multi disciplinary team reviews the present study. All the production processes and products packed are covered by the HACCP study and a potential chemical, physical and microbiological contaminants of products are considered. CCP's identified include chemical contamination from inks, sanitizers and disinfectants; foreign body contamination from glass and dust; and microbial contamination from staff hands and also from fragments of insects. Pre-requisite programs are in place and theses include: pest control, personnel hygiene procedures, and glass breakage procedures. |
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Number of non-conformances recorded against HACCP system: 0 |
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| Quality Management system |
| The Quality Management system empolyed complies with the requirments of the standard. The organizational structure of the site is clearly defined. The DAMCO management is committed to the Quality System and is fully customer focused. Internal auditing is carried out independently, competently and covers the scope of the standard. The site can demonstrate it has the necessary documentation and records to comply with the standard. Produce is sourced from the site's own production units; packaging from the site's marketing organisation and an approved local supplier; and transport is provided by the site's own transport department and by an approved contractor. Produce is traceable and our system is fully documented and regularly tested. Full recall producers are available and are regularly tested. |
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Number of non-conformances recorded against Quality Management system: 0 |
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| Factory Environment Standards: |
| The site is located in a rural location within a farm complex, suitably isolated to ensure there is no risk of contamination. The buildings and equipment are suitable for the purpose and are in excellent condition and are adequately maintained. Potential physical, microbial and chemical contaminants within the facility are controlled. Appropriate standards of hygiene and house keeping are maintained. Staff are provided with adequate washing and changing facilities. Suitable pest control measures are in place and undertaken by a qualified certified contractor. The site uses refrigerated transport supplied by its own transport department which is monitored at loading and despatch for temperature and hygiene. |
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Number of non-conformances recorded against Factory Environment Standards: 0 |
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Product Control
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Product shelf life is monitored under ambient and chilled conditions complying with customer requirements.
Labels are checked to confirm they are correct and meet customer requirements. Confirmation is checked on delivery for conformity to specification and is stored in satisfactory condition. Confirmation is held of the suitability of packaging for food contact use. Multi residue pesticide analysis is undertaken by the site's marketing organization following a sampling system based on risk assessment. Products are only released after positive release procedures have been undertaken by QA staff. |
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Number of non-conformances recorded against Product Control: 0 |
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| Process Control |
Cold storage temperatures are verified three times daily to ensure temperature is controlled. Products are packed to minimum weight; with weight controls, QC weight checks and records maintained in compliance with customer requirements. Scales are regulary calibrated to a national standard and verified daily. |
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Number of non-conformances recorded against Process Control: 0 |
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| Personnel |
| Staff are trained, and records maintained. The site's personal hygiene standards for staff, visitors and contractors are documented . Staff, visitor and contractors are medically screened before entering the pack house. Suitable protective clothing is provided to staff, contractors and visitors and are worn and clean. |
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Number of non-conformances recorded against Personnel: 0 |
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